Gyuto: Chef's knives , you can find more information about the most common knife shapes here: knife shapes .
Itsuo Doi : The Doi family has been forging blades for three generations now, using the same technique that has been passed down for centuries. Self-discipline and craftsmanship, along with tradition, have always been an elementary part of blade production.
The special feature of Doi-san knives is that the individual layers are forged or fire-welded together at the lowest possible temperature. This technique, which is difficult to master, guarantees a much harder cutting edge and a long edge retention. The carbon steel processed in this way also becomes more elastic and resistant thanks to this technique.
- HRC: 62
- Steel: Aogami #2, not stainless
- Blade length according to manufacturer: 240 mm
- Measured blade length: approx. 230 mm
- Heel height: approx. 47 mm
- Thick blade back over heel: approx. 2.9 mm
- Weight: approx. 205 g
- Form: Gyuto
- Blade type: Double-edged 50/50
- Finish: Kurouchi, Tsuchime
- Handle material: Japanese yew, buffalo horn
- Blacksmith: Itsuo Doi
- Blacksmith: Itsuo Doi
- Origin: Sakai, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these may vary as each knife is a handmade product.
Hand-forged knives can also show slight signs of processing. This is not a machine-made product.
I ask the care tips in my FAQ section. Here you will also find the general knife 1x1 .